Argentinean Steak and Potato Tacos with Chimichurri and Queso Fresco
ready in 15 minutes
Prep & Cook Time:15-20 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Coarsely chop potatoes.
Halve tomatoes. Place tomatoes and chimichurri seasoning in a mixing bowl and thoroughly combine.
Separate steak strips into a single layer and pat dry.
Heat the Tortillas
Place a large non-stick pan over medium-high heat. Working in batches if necessary, add tortillas to hot, dry pan and heat through, 1 minute per side.
Place heated tortillas on a piece of foil and wrap to keep hot.
Reserve pan; no need to wipe clean.
Cook the Filling
Return pan used to heat tortillas to medium heat and add 1 Tbsp. olive oil. Add potatoes to hot pan. Stir occasionally until browned and tender, 3-4 minutes.
Add steak strips and stir often until no pink remains, 4-6 minutes.
Season with seasoned salt. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, placing filling in tortillas and topping with cheese, sour cream, and tomato mixture. Bon appétit!
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